Red, white, and green chilaquiles with fried eggs

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Red, white, and green chilaquiles with fried eggs

Red, white, and green chilaquiles with fried eggs

Gluten-Free Friendly, Soy-Free, Vegetarian, No Added Sugar

2 Servings, 640 Calories/Serving

20 Minutes

With our salsa roja, lime-yogurt topping, and mild green chiles, these chilaquiles form a delicious culinary tribute to the colors of the Mexican flag. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic yellow onion
  • Sunbasket tomatillo simmer sauce (tomatillos - green tomatoes - green chile peppers - onions - scallions - cilantro - pumpkin seeds - garlic - sesame seeds)
  • ¼ pound tortilla chips
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • ¼ cup Greek yogurt
  • 4 eggs
  • ¼ cup Mexican cheese blend (Monterey Jack - sharp cheddar - queso blanco - asadero)
  • Sunbasket salsa roja (fire-roasted tomatoes - lime juice - onion - garlic - kosher salt - cilantro)

Nutrition per serving

Calories 640, Total Fat 35g (45% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 320mg (107% DV), Sodium 890mg (39% DV), Total Carb. 61g (22% DV), Fiber 9g (32% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 23g
Contains: Milk, Eggs, Sesame (sesame)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Make the chilaquiles

  • Peel and coarsely chop the entire onion; then finely chop enough to measure ¼ cup [½ cup] and set aside for garnish.

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the coarsely chopped onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the tomatillo simmer sauce and bring to a boil, then reduce to a simmer. Add the tortilla chips and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper. Meanwhile, prepare the lime yogurt and cilantro.


Make the lime yogurt; prep the cilantro

  • Zest and juice the lime, keeping the zest and juice separate. [Zest and juice 1 lime; save the remaining lime for another use.] 
  • Coarsely chop the cilantro for garnish.

In a small bowl, stir together the yogurt, lime zest, and 1 teaspoon [2 tsp] lime juice. Season to taste with salt and pepper.


Fry the eggs

In a medium frying pan over medium heat, warm 2 to 3 teaspoons butter or oil (from your pantry) until hot but not smoking. Crack the eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer. 


Transfer the chilaquiles to individual plates. Top with the eggs and sprinkle with the Mexican cheese blend. Garnish with the salsa roja, lime yogurt, cilantro, and finely chopped onion and serve.

Kids Can!
  • Measure the onion.
  • Juice the lime.
  • Stir the lime yogurt.
  • Garnish the chilaquiles.